F-Factor 20/20 Lemon Zucchini Bread - F-Factor

Ingredients

• 1 cup coconut flour
• 4 scoops Vanilla Shake 20/20 Fiber/Protein Powder
• 3 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp coconut oil
• 4 egg whites at room temperature
• 2 tsp vanilla extract
• 1 tsp lemon zest
• 2 Tbsp All-u-Lose Natural Maple Syrup
• 1 tsp liquid stevia
• 1 tsp lemon extract
• 1/2 cup nonfat plain Greek yogurt
• 1 cup unsweetened almond milk
• 1 1/2 cups freshly grated zucchini, liquid squeezed out
• 1 scoop Vanilla Shake 20/20 Fiber/Protein Powder
• 2 Tbsp Sukrin Icing Powder
• 2 Tbsp unsweetened almond milk
• Preheat oven to 425ºF. Lightly coat a loaf pan with nonstick cooking spray.
• In a medium bowl, whisk the coconut flour, protein powder, baking powder, and salt together. Set aside.
• In a separate, large bowl, whisk the coconut oil, eggs, vanilla, lemon zest, maple syrup, stevia and lemon extract together. Add Greek yogurt and mix until no large lumps remain.
• While baking, prepare the lemon glaze by mixing the protein powder, icing powder, and lemon extract together in a small bowl. Slowly stir in the almond milk to achieve a loose icing consistency.
• Once loaf has cooled, drizzle glaze atop.